I wanted to save this picnic-y recipe for later in the year — needless to say, the past couple of months have been INSANE and I did so without even trying.
This past weekend was my much-needed antidote to traveling too much and letting stress creep back into my life: spending Friday night relaxing, Saturday at spin and reading on a patio, and Sunday bike riding all over DC and paddle boating in the Tidal Basin really helped me lower the blood pressure spikes that come as a consequence of freelancing too much, wishing I was in New York, and missing the beach.
I will admit, there are plenty of reasons to get tired of DC… but when DC does weather right, it’s just enough to make you fall in love with the city all over again. That sums up my Sunday. Beautiful weather, biking, and a couple of Moscow Mules.
Anyway, it’ll be another long week at work, ending with the most important of all days: the end of my mid-twenties. I’m looking forward to wrapping up some event photography from the day job and relaxing on a patio with the closest of friends, one of them being a a late-twenties favorite — Spanish sangria.
Major props to Cava for providing the delicious dips for me to work with! I’ve been obsessed with the spicy harissa dressing ever since my first on-site photo shoot, and I was pretty excited to use this one in a mash-up of a finger foods snack that Emily introduced me to: sausage rolls. These would be a perfect appetizer for a dinner party, or even a picnic. Jazz in the sculpture garden, anyone?
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Harissa Sausage Rolls
1 package puff pastry, thawed
4 or 5 pieces sausage of your choice — Andouille would be my favorite for this recipe.
Cava harissa — I used about half of an 8 oz. package.
1 egg, beaten
Sesame seeds, black or white
Preheat your oven to 350 degrees, and line a baking sheet with parchment paper or a nonstick baking mat.
Flatten out your puff pastry sheets, and measure them out to fit each link of sausage you have, with about a quarter-inch of extra pastry on each end of the sausage. Also measure how wide the pastry should be — you’ll want just enough to roll around the sausage and then seal with a fork.
Using a spoon, spread a generous amount of harissa dressing on the puff pastry, distributing as evenly as you can.
Then, place one link of sausage on the pastry, and carefully roll the sheet of pastry around it. Use a fork to press into the dough at the end, sealing it tight. Set aside, and repeat until you have used all of your puff pastry or sausage. Place on a plate, and chill in the freezer for 10 minutes.
When chilled, remove the rolls. Using a sharp knife, slice into half-inch rounds, and arrange on your prepared baking sheet. Combine 1/4 cup water with your beaten egg, and brush the egg wash onto each piece of puff pastry. Sprinkle with sesame seeds, and bake for 20 minutes, or until the puff pastry is a golden brown.